Starters
APPETIZER SAMPLER PLATTER
Baby back ribs, butter-broiled shrimp cocktail, stuffed mushroom caps, and goat cheese fritters.
for one 8- for two 15- for the table 39- Each item on the sampler can be ordered individuallyCANADIAN CHEDDAR CHEESE SOUP bowl 6- cup 5-
LOBSTER BISQUE bowl 8- cup 6-
SOUP DU JOUR bowl 6- cup 5-
SMOKED AHI TUNA - seared rare with pickled ginger, wasabi puree, sweet sesame soy sauce, seaweed salad, wonton chips 13- Entree 24BAKED BRIE CHEESE - toasted almonds, pecans, dried cranberries, and honey Grand Mariner dressing. 12GOAT CHEESE FRITTERS - local honey drizzle and strawberry onion marmalade. 12FRIED CALAMARI - Thai chili sauce 12PRINCE EDWARD ISLAND MUSSELS - white wine, garlic, lemon broth. Served with grilled Ciabatta bread. 13VEAL-STUFFED BANANA PEPPERS - house made veal sausage, melted provolone, and marinara. 12GRILLED ROMAINE SALAD - house made parmesan dressing, garlic parmesan crumbs, pickled red onion, and anchovies. 8PEAR and WALNUT SALAD - mixed greens, toasted walnuts, dried cranberries, bleu cheese, diced pears, with white balsamic vinaigrette. 8MIXED GREEN HOUSE SALAD 7Lemon herb vinaigrette with feta cheese Creamy garlic and chive
White balsamic - shallot vinaigrette
Raspberry vinaigrette with crumbled bleu cheese
Dark balsamic - sweet basil vinaigrette
Dinner
BAKED RAINBOW TROUT
Lemon infused breadcrumb crusted boneless trout with baked mushrooms and green onion drawn butter. 21-
FISHERMAN’S STEW
Sea scallops, shrimp, mussels, baby clams and scrod, cooked in a saffron and tarragon tomato broth. Served with grilled Ciabatta bread. 26-
SIMPLY SALMON
Grilled Faroe Island salmon with sesame and chai seeds, quinoa, green onions, toasted walnuts, pecans, almonds, and vegetable hash. 24-
MAINE-STYLE BAKED JUMBO SEA SCALLOPS
White wine and cream with Ritz cracker crust. Served with seasonal vegetable and potato du jour. 26-
RACK of LAMB *
Honey Dijon and herb crusted New Zealand rack of lamb. Served with garlic fingerling potatoes, seasonal vegetable and mint jelly. 32-
BABY BACK RIBS *
Signature item since opening day 1975. Char-grilled with brown sugar, soy, and ginger glaze. Served with fingerling potatoes and seasonal vegetable.
Full rack 25-
HERB CRUSTED FILET MIGNON *
Pan seared 6 oz. filet, herbed bleu cheese crust, and Madeira wine sauce. Served with potato and seasonal vegetable. 28-
OSCAR STYLE *
Topped with asparagus, jumbo lump crab meat, and béarnaise sauce. Veal Oscar 25-
Salmon Oscar 30-
Filet Oscar 36-
Scallop Oscar 32-
DUCK CHAMBORD *
Boneless breast with flavors of soy and star anise. Served with jasmine rice, green onion oil, raspberry Chambord sauce and seasonal vegetable. 25-
ROSEMARY CITRUS CHICKEN
Citrus-marinated grilled boneless chicken breasts with sautéed spinach, cherry tomatoes, mushrooms, feta cheese and rosemary sherry sauce, over
garlic fingerling potatoes. 19-
MUSHROOM LINGUINI
Linguini pasta, Portabella and button mushrooms in a herb infused cream sauce. Topped with fresh tomato, spinach, arugula greens, goat cheese and a
splash of white truffle oil. 19-
VEGETABLE CURRY
Coconut-pineapple curry on a bed of jasmine rice with roasted cauliflower, carrots, zucchini squash, and green beans. 19-
Soups
CANADIAN CHEDDAR CHEESE SOUP bowl 6 - cup 5 -
LOBSTER BISQUE bowl 8- cup 7 -
SOUP DU JOUR bowl 6 - cup 5-
Sandwiches
Entree Salads
Served with your choice of:
STRAWBERRY and PECAN
French fries, vegetable du jour, or bistro salad.
Sweet potato fries add 1-
Strawberries, candied spiced pecans, goat cheese, dried blueberries,
mixed greens, and red onion with sweet basil balsamic vinaigrette. 13-
GOURMET BURGER *
GRILLED ROMAINE
A blend of sirloin, ribeye, chuck, and brisket.
Your server will inform you on today’s preparation. 14-
House made parmesan dressing, garlic parmesan crumbs, house
pickled red onions, and anchovies. 13-
GRILLED RUEBEN
House-braised corned beef, sauerkraut, thousand island dressing,
and melted Swiss cheese on marbled rye toast. 14-
PEAR and WALNUT
Mixed greens, toasted walnuts, dried cranberries, crumbled bleu
cheese, and diced pears with white balsamic shallot vinaigrette. 13-
FRIED HADDOCK RUEBEN
The classic Rueben with a twist. 14-
PAN FRIED SWEET CHILI SHRIMP SANDWICH
Crispy shrimp, sweet chili aioli, lettuce, tomato, and melted
provolone cheese on a toasted brioche bun. 14-
SMOKED SALMON BLT
Cold smoked Sockeye salmon, peppered bacon, lettuce, tomato, and
cucumber dill dressing on Texas toast. 14-
- ADD TO ANY SALADGrilled Salmon 10-
Grilled Shrimp 7-
Grilled Chicken 5-
____________
PITTSBURGH SALAD *
Mixed greens, french fries, provolone cheese, and Italian-style
vinaigrette.
Pittsburgh Chicken Salad 14-
Pittsburgh Steak Salad 16-
SMOKED TUNA GREEK SALAD
SOUP and SANDWICH
(Lunch Only)
Your server will inform you on today’s preparation. 12_____________
Served rare with mixed greens, grape tomatoes, red onion,
cucumbers, kalamata olives, feta cheese and lemon herb vinaigrette
19-
One Plate
The following meals are plated with vegetable du jour & a mixed green salad dressed with house white balsamic & shallot vinaigrette.
STEAK BRUSCHETTA *
SMOKED SALMON BENEDICT
Two 3 oz. grilled U.S.D.A prime filet of sirloin over jezebel garlic toast
with bleu cheese red pepper butter. 19-
Footprint Farm organic poached egg, cold smoked Sockeye salmon,
spinach and toast points with dill hollandaise sauce. 18-
BISTRO RIBS
BISTRO SCROD
Char-grilled baby back ribs with our signature brown sugar, soy
and ginger sauce. 18-
Panko-crusted English style flakey white fish with house made
tartar sauce. 16-
BISTRO SALMON *
BISTRO CRAB CAKE
Faroe Island salmon. Grilled, blackened, or nut crusted. 20-
With creole mustard sauce 17-
*Consumer Advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illnesses.
Please alert your server if you have special dietary needs.